Sunday, 1 July 2012

# 236 Butter cake with strawberries and whipped cream

A while ago I took part in a baking challenge set by Dawn from Rattling On, the challenge was to bake a Jubilee cake. I baked 2 cakes for that challenge, the first was this pineapple cake and the second a delicious butter cake filled with whipped cream and strawberries.

Pre-heat the oven to 180 ºC and line 3 sandwich cake tins with baking parchment.

In a bowl cream the butter with the sugar until light and fluffy, add the eggs one at a time and keep beating the mixture. Add the orange zest and fold in the flour with the baking powder.

Pour into the cake tins, make sure the batter is nice and smooth and bake for 15 to 20 minutes or until done.

Remove from the oven and set aside for 10 minutes or so before removing the cakes from the tins. Allow the cakes to cool completely on a wire rack and then sandwich with whipped cream and strawberries. Spread whipped cream on top and decorate with strawberries. Keep in the fridge.